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Monday, January 10, 2011

Ginger Carrot Soup

Delicious, nutritious and freezes well!

Prep time: 40 minutes, including cook time. Using a hand-held immersion blender saves time and reduces clean-up. For more variety, butternut squash is a perfect substitute for carrots, with lots of vitamin A in both.

Directions:
In Dutch oven or large, heavy saucepan, melt butter spread over medium heat. Add onion and cook until translucent, about 5 minutes. Do not brown. Add carrots and ginger and sauté another 5 minutes. Add chicken broth and bring to boil. Lower heat and simmer about 20 minutes, until carrots are tender and pierce easily with fork. Using hand-held immersion blender, blend soup in pan until mixture is pureed/smooth. If an immersion blender is not available, transfer the contents of the pot in batches to a blender and puree, then return to pot to warm. Garnish with sprinkle of nutmeg and ground pepper. Makes: 4 servings